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Preface

KM Günther Prommer Coordinator for

Erasmus+projects of the Carinthian chefs club Chefs have always increased their professional knowledge by working abroad.

What is new, however, is that now even trainees can gain international work

experience by co-working with colleagues from Estland, Finland, Austria and

Spain in order to create their own cookbook which is financially supported by

Erasmus.

These trainees’ new skills are now presented in the following reference hand-

book called a “Culinary Trip Through Europe”-Enjoy!

I would also like to take this opportunity to thank the National Agency in Vi-

enna, for their professional counselling, and the team of the Fachberufsschule-

Warmbad in Villach, for their support.

Some special thanks go to Mr. Dipl. Päd. Heinz Steindorfer for the perfect

management of all international meetings and for his exemplary guidance of

this partnership- project. KM GüntherPrommer ( May 2018)

All participating schools are teaching more or less basic knowledge in cooking

and nutrition according to their curriculum. Each participating country hosts

one mobility and prepares the following topics:

How to prepare traditional Cuisine with healthy background considering aller-

gies.

How to prepare traditional Cuisine using new techniques in kitchen (sous vide,

core temperature, IT-controlled-preparation).

How to prepare traditional Cuisine with Slow Food Philosophy and Biodiver-

sity.

How to prepare ethnic food considering international migration and tourism.

Participating organisations

Vocational training school of tourism. Located in the town

Villach in Carinthia with a population of approximately 61.200 people. Who at-

tends our specialist college of further education for tourism has decided on a

varied and creative job.

Riveria, North Karelia Education and Training Consortium,

(PKKY) North Karelia Municipal Education and Training Consortium is a vo-

cational education provider owned by thirteen municipalities in the region of

North Karelia in Eastern Finland. The main aim is to provide vocational edu-

cation and training on different specialisation levels support and increase the

employability in the region.

Instituto Inter is a private VET school located in Valencia authorised by the

Conselleria de Educación, Investigación, Cultura y Deporte de la Gener-alitat

Valenciana. It provides vocational training, training for Industry professional

Certificates, training for the employment, private courses to learn a profession,

since 1977. It also provides official free courses for unemployed people. And it

has services such as a free employment agency, a Foundation, etc. Its motto is:

To Learn Practising.

Haapsalu Vocational Education and Training Centre is a VET school lo-

cated in the western part of Estonia, offering vocational education in almost 30

specialities in 12 different fields to over 800 students. Our school is an im-

portant partner to regional enterprises and organisations as well as other voca-

tional education institutions in Estonia and in Europe. Our cooperation net-

work includes 18 European countries and each year, more than 50 students

complete their traineeship abroad.

Austria, Carinthia

The region with Klagenfurt as its capital is situ-

ated in the southern part of Austria. The 562.000

inhabitants of Carinthia enjoy a mild climate and

the highest amount of sunshine of all the region

in Austria.

One of the clearest characteristics of the southern region of Austria is un-

doubtedly the variety of the scenery. Set amongst the Tauern Carnic and Kara-

wanken Alpine chain is a region with nearly 200 lakes and ponds, situated to

the south and characterized in the north by imposing Alpine summits.

The people live mainly from tourism. As well as this, industry, commerce and

energy production play a role of great importance in the economic life of the

Austrian community. In contrast with the once flourishing agriculture, forestry

is still playing an important part in the economy.

Falafel – typical Arabic meal

Recipes for 4 serves:

250 g dried chickpeas 100 g onions

2 garlic cloves (season to taste) 1 tsp cumin

0,5 dried coriander 1-2 chili peppers (season to taste) Soak the chickpeas for 12 hours in cold water 50 g white bread and drain. Add all ingredients and mash up in a cutter.

juice from a lemon Season well. Put the patty on a falafel iron and fry in very fresh parsley hot oil slowly. You can also form the mixture into small salt, some olive oils balls and then deep-fry.

Best served warm with a dip. Falafel are used for filling side dish can also serve cold.

You will need for the dip:

Variation / choose 1: Tahina with yoghurt, lemon, garlic and herbs. Variation / choose 2: sour cream with chives and garlic, salt, pepper. Alternatively, all well-known fondue sauces go well with it; e.g. garlic sauce, sauce tartare, remoulade sauce, cocktail sauce.

Ashak – Afghan style pasta filled with leek

Recipes for 4 serves:

For the pasta dough

200 g flour 2 eggs salt, some olive oil Knead all ingredients well together. Let it sit.

For the stuffing

200 g leek Cut the leeks finely brunoises, sauté in butter. salt, pepper, butter Season with salt and pepper.

For the sauce

100 g red Indian beans Cut onions finely, sauté in olive oil, add pelati and season. 250 g pelati Cook to a pulp (overcook) – keep on stirring with a whisk,

salt, pepper, garlic, chili add red Indian beans at last season for a well and spicy hot 100 g onions taste. 30 g olive oil

Roll out dough thinly, make small piles with the mixture and form nice half-moons. Cook pasta gabs in

salted water for about 7 minutes and serve with a sauce.

Bolani یبوالن Stuffed and fried Afghan yeast pastry.

Recipes for 4 serves:

Dough 400 g flour 42 g dry yeast

salt 200 ml water Mix all ingredients together, let the smooth dough

5 tsp rapeseed oil rest on a warm place.

Filling 9 pc potatoes Boil the potatoes, peel and mash.

10 pc spring onions or leeks Cut the spring onions or the leeks into small stripes, 2 tsp pepper sauté in butter and mix with the extruded potatoes and

600 ml rapeseed-oil for frying season well. Take a rolling pin and roll the dough until very thin, fill with the potatoes mixture, form nice bags and press the edges carefully. Heat the rapeseed-oil in a pan and fry the bags until golden brown. Also serve a sour cream-herbs-garlic dip or an eggplant ragout.

Eggplant Ragout 1 pc medium-size eggplant Cut the eggplant into two halves, brush with olive oil

50 g red, yellow and green peppers and bake them in the oven at about 150 °C for 20 min. 1 pc small onion Take out the soft pulp with a spoon and mash it. Chop 2 garlic cloves peppers, garlic, and onion, sauté in butter and mix with fresh chili, salt, pepper, parsley the mashed eggplant. Season with salt, pepper, chili and and olive oil chopped parsley.

Baklava بقالوة is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant, the Caucasus, Balkans, Maghreb, and of Central and West Asia. Recipes for 6 serves:

350 g coarsely grated pistachios Mix pistachios, powder sugar and cardamom. Preheat 150 g powder sugar the oven up to 160 °C. Butter a rectangle-shaped baking tin.

1 tsp cardamon Take six sheets of the filo pastry and put one by one into 1 g melted butter the baking tin, brush melted butter on each before. Now, 2 sheets of a filo pastry or sprinkle one half of the pistachios over the top. Repeat this strudel action. The last six sheets of pastry should form the surface (available in Turkish of the dish. Cut into small rectangles of about 4 x 6 cm. stores) Brush the rest of the melted butter on the rectangles. Bake for 20 minutes at about 200 °C. Continue baking until the surface is golden brown. Remove from the oven, sprinkle three parts of the syrup over the Baklava. Arrange one piece on a nice plate and offer the rest of the syrup separately.

Syrup 450 g sugar Put water and sugar into a pot and bring to boil. 300 ml water Simmer for ten minutes. Let it cool.

2 pc cloves

Marinated Gin-char/ char on the salt rock Horseradish mousse/Caviar from the whitefish Recipes for 4 serves:

Marinated Gin-Char

2 – 4 pieces Filet of char 60 g sugar 60 cl salt

100 ml Gin Mix all ingredients and put it on a plat. 1 organic orange Place the char on it and let it stand in the

½ organic lemon refrigerator for approximately 24 hours.

Horseradish mousse

330 g butter milk Season butter milk with horseradish, salt, pepper. 100 g cream Put the soaked gelatine into a pot, let it melt and

2 – 3 sheet gelatine stir with a whisk. fresh horseradish Spread on a tray – about 1 cm high – and salt and pepper refrigerate for 2 hours. Cut out small rings with a cookie cutter.

Quinoa-Paper

Soak 1 tablespoon in 100 ml cold water and leave for 15 minutes.

Spread on a silicon mat and bake at 160 °C Tip: If the mass should be to thick, add water.

Char on a salt rock

1 piece Fresh char filet – about 120 g Cut the filet into four parts. ½ dl lemon oil Heat the salt rock in the oven at about 100 °C. ½ dl salt rock Spread the rock with lemon oil and put the char

on it. Let steep 5 minutes.

Carrot Makaronen

6 g Albümina Reduce carrot juice and then cool. Mix with put into 60 g reduced carrot juice Albümina in a Blender, fold Malto in it. After that 5 g Malto put into a piping bag and make small Makaronen on salt a tray. Let dry in an oven at about 50 °C for 24

hours.

Sepia-Sponge

40 g flour 60 g egg white 10 g Sepia ink Mix all ingredients, drain through a strainer 15 g water and fill in an ISI bottle. Screw on one ISI capsule. 1 piece CO2 capsule for ISI After that fill in a glass or cup and bake into the salt Microwave at a low level.

Lemon-Confit 1 piece organic lemon Cut organic lemon into small cubes. Melt butter

10 g sugar in a pan and add lemon cubes. Simmer softly for 2 – 3 tips rosemary about 10 minutes. Season with finely chopped

rosemary tips

With sour milk braised blade bone from the dairy calf Sauce Madeira/Vegetables of the season Puree of truffle potatoes Recipes for 4 serves:

Blade bone

1.200 g blade bone from the dairy calf Vacuuming blade bone from the dairy calf with sour 125 ml sour milk milk, organic lemon peel and rosemary and cook sous

1 twig rosemary vide at 59 °C for 4 - 5 hours. 1 organic lemon Than open vacuum bags, drain water and fry short in

butter lard.

Vegetables vary depending on the season

4 shallots Peel shallots and candy with thyme and one slice of 4 young leeks garlic in nut butter. 2 parsley roots Sauté young leeks in butter and steam with veal or 2 young fennel poultry fond. 1 gold turnip Brush parsley roots, vacuuming with olive oil and one 1 Chioggia turnip branch of tarragon and steam in a steamer at 90 °C. vanilla Slightly fry young fennel in butter, deglaze with

Noilly Prat, infuse with Fond and cook till the fennel is al dente. Cut gold turnip into slices. Marinate raw turnip with olive oil, salt and Calamansi Balsam vinegar. Cut Chioggia turnip into filmy slices and ferment with 3 % brine in darkness for 10 days.

Puree of truffle potato

100 g truffle potatoes Steam potatoes – with the skin. Peel, mash and stir well ½ dl milk with lukewarm milk, cream and butter until smooth. 20 ml cream Season with salt and nutmeg. 10 g butter

Sauce Madeira

1 shallot Cut shallot into filmy slices. Fry in a pan. Add Port ½ dl white Port Wine and Marsala and reduce to the half. Fill up with ½ dl Ruby Port veal stock. Reduce once more to the half. At the end 1 dl Marsala mix with cold butter shortly.

½ l dark veal stock 10 g butter

Frozen lemon dessert Recipes for 4 serves:

Lemon 150 g fresh squeezed lemon juice 30 g sugar 2 cl Limoncello 1 g Xantana 2 l liquid nitrogen Mix all ingredients and fill in balloons. salt and yellow lime colour Form lemons and freeze in nitrogen.

Espuma

75 ml sugar syrup 40 g fresh squeezed lemon juice 35 cl Limoncello

250 g yogurt 1,5 gelatine

1 g citras

Blend all ingredients and add liquid gelatine. vanilla Fill in a ISI bottle and cool it in a freezer.

Gel 1 dl sweet wine

1 - 2 gelatine Mix all together. bergamot Cool in a freezer and cut into 1 cm cubes.

Air chocolate 200 g white chocolate Melt everything in a pan and put into a ISI bottle with

1 ISI capsule. 45 g rapeseed oil Place in a water bath at 50 degrees for half an hour. 27 g cocoa butter Than leave the bottle into the water bath at 27

degrees for approximately one hour. Add another ISI capsule and inject into a vessel. Break off pieces with a fork.

Styrofoam from the raspberry 12,5 g Albumin Whip Albumin with raspberry juice, fold Malto 125 ml reduced raspberry juice carefully and spread the mass ½ cm onto a silicone

mat. 10 g Malto Dry at 50 degrees for 48 hours.

Chocolate earth 43 g sugar 47 g handy flour 35 g cold butter Knead briefly and crumble on a tray. 1 g salt Bake in an oven at 150 degrees for 10 minutes.

15 g cacao Let it cool and crumble again.

Schnee 10 g lemon oil Stir all ingredients in a kettle until a nice 10 g Malto Similar snow structure is created.

Garnishing Gold leaf, mint, frozen organic lemon, crème fraiche.

Curd dumplings Recipes for 4 serves:

16 g butter Add curd cheese, butter, egg, sugar, breadcrumbs, semolina, 1 egg grated lemon and orange together. Season with salt and Vanilla.

200 g curd cheese Mix until a smooth dough is formed. Let rest. 10 g granulated Sugar Form small dumplings. Put the dumplings into boiling 40 g breadcrumbs salty water and let them simmer for 15 minutes. 10 g semolina Heat the butter in a pan and lightly brown the breadcrumbs.

grated lemon peel Serve with breadcrumbs and melted butter. grated orange peel Sprinkle with ice sugar. Salt, Vanilla

Apple strudel Recipes for 10 serves:

100 g breadcrumbs Peel the apples, remove the cores and slice them thinly. Preheat 80 g butter to melt the oven up to 200 °C. Roll the strudel dough and put on a cloth.

800 g apples slight sourly In a small saucepan, simmer some butter for brushing. 80 g granulated Sugar Spread a third of the pastry with melted butter and sprinkle with 50 g raisins - soaked with Rum breadcrumbs. Distribute apples evenly, sprinkle with cinnamon, sugar 1 freshly squeezed Lemon and raisins. Cut out the edges of the dough and roll up with the cloth.

80 g butter to cover Carefully place the apple strudel on a baking tray. Bake in the oven at icing sugar 190 °C for approximately 40 minutes until it has a golden brown colour. Portioning and sprinkle with icing sugar.

Sweet cut-up pancake Recipes for 2 serves:

2 egg yolk Separate the eggs and beat the egg whites with sugar until stiff. 2 egg white Mix milk, egg yolks, salt and flour together. Fold in the beaten egg

40 g flour whites carefully. Heat some butter in a pan and pour in the batter 40 ml milk about 2 cm high. Spread raisins over it.

salt Let the batter bake at low heat until golden brown. Then turn it 40 g sugar and bake it on the second side until golden brown. Cut into pieces 20 g Butter and sprinkle with icing sugar. Serve with stewed plums 20 g raisins 1 cl Rum 80 % icing sugar for sprinkling

Stewed plums (Zwetschkenröster)

Wash, core and cut in half 200 g Plums. Caramelize 40 g sugar in a pan until golden brown. Deglaze with 100 ml red wine and simmer until the sugar dissolves. Put scraped vanilla seed into the red wine. Add half cinnamon stick and the plums. Simmer about 5 minutes. Strain the liquid in a bowl and stir dissolved Maizena. Put plums into the liquid.

Culinary trip through Europe in Villach 23.4.2018 – 28.4.2018

Many thanks for all students from Estonia, Spain, Finland and Austria for giving

their time and effort to join these project days in Villach. You made these days

by putting yourselves to prepare and create dishes with our chefs.

You were able to collect experiences together, expand your expertise and make

friends.

Also, we are very grateful for teachers and coordinators responsible to make this

happen with all partners.

The aim for meeting in Villach was the Ethnic kitchen but also traditional

kitchen new construed.

Danke - Aitäh - Gracias – Kiito

Spain

Spain’s third-largest city is a magnificent place, a wonderfully liveable city with

thriving cultural, eating and nightlife scenes. Never afraid to innovate, Valencia

diverted its flood-prone river to the outskirts and converted the former riv-

erbed into a glorious green ribbon of park winding right through the city. On it

are the strikingly futuristic buildings of the Ciudad de las Artes y las Ciencias.

Other brilliant contemporary buildings grace the city, which also has a fistful of

fabulous Modernista buildings, great museums, a long stretch of beach and a

large, characterful old quarter. Valencia, surrounded by its huerta, a fertile zone

of market gardens, is famous as the home of rice dishes such as paella, but its

buzzy dining scene offers plenty more besides; it's a superb spot for eating.

Esgarraet Cod and red pepper Salad

Recipe for 4

Ingredients

6 red peppers

250 g salted cod crumbs

3 cloves of garlic

100 ml Olive Oil

1. Roast the Red Peppers till the meat could separate from the skin

2. Let the peppers cooling down, peel them and cut them into stripes

3. Dice the garlic (not much)

4. Crumble the salted cod

5. Mix and stir everything in a bowl

6. Add the olive oil

7. Stir again, cover it with some plastic wrap and leave to stand for some hours

8. Serve it to take with bread slices

* It is much tastier when prepared a day earlier

** You can keep it for a few days in the fridge

*** Optional: add some black olives cut into pieces

Clóchinas Valencianas al vapor Valencian Steamed Mussels

Recipe for 4

Ingredients

1 kg Valencian mussels

3 garlics

1 lemon

1 red paprika teaspoon

2 bay leaves

1 sprig of parsley

A few grains of black pepper

1. Rinse and clean the mussels scraping the surface

2. Put the mussels in a pan or casserole

3. Mash the garlics and add them to the pan

4. Cut the lemon into pieces, squeeze it and add the pieces to the pan

5. Add the bay, the black pepper and red paprika, also add the chopped parsley

and the olive oil

7. Cover the pan to cook them over medium heat

8. Do not add water as the mussels release water themselves

9. Shake the pan to get the mussels open and keep them turning

10. Check constantly as in a few minutes they will be opened

* The Valencian mussel is smaller than other mussels around Spain

Valencian Paella

Recipe for 5

Ingredients

500 g rice

500 g rabbit meat

1000 g chicken meat

150 g diced tomatoes

250 g green beans

125 g garrofon (large white beans)

½ dl olive oil

6 g sweet paprika

Saffron (for colouring)

Salt, Water, Sprig of rosemary

1. Prepare a good wooden fire and level the paella pan (put some oil and check it

remains in the middle)

2. Sauté the meat pieces (rabbit and chicken already cut down into pieces) with ol-

ive oil in a paella pan

3. Add the green beans, the large white beans (garrofon) and the diced tomatoes

to the meat and keep frying

4. When everything is well roasted, add water (but not the to top of the pan) and

stir. You can add the rosemary here or in the end

5. Cook everything until the meat is fully cooked

6. Add the rice forming a cross and then the saffron. Stir everything altogether

7. Taste it, if needed, add a little of salt

8. Add a little water to get the same previous level

9. Cook on the fire for about 15-20 minutes

10. Remove from heat and leave it to rest for some minutes

All i pebre Eel Stew Recipe for 4

Ingredients

1 kg eels

500 g potatoes

1,5 dl Extra Virgin Olive Oil

50 g sweet paprika

½ chilli pepper

1 clove of garlic

Salt

½ l water

Eels

1. Rinse the eels with cold water and cut down their heads, and the end of their tails

2. Rinse again and dry them with a cloth

3. Cut the eels into pieces of 6-8 cm aprox and season them

Sauce (all i pebre)

1. Crush/mash the garlic cloves into a casserole or a pan and fry them

2. When the garlics start to fry, add the sweet paprika stirring all time

3. Add a lot of water

4. When the water is boiling, add the peeled potatoes already cut into small pieces

(using the starch from cutting them as a natural thickening for the sauce) 5. Halfway through the cooking time add the eels

6. Add salt and chilli pepper (depending on how spicy you would like the stew)

7. Cook it for 15-20 minutes

8. Leave to stand for 5 minutes within the casserole

* Optional *

In some parts of the Valencian region, it is added a paste of smashed almonds or even

some bread to thicken the sauce. But the real recipe from the surroundigs of Valencia

city and its ‘Albufera’ is the one mentioned above.

Arnadí Pumpkin and sweet potato sweet

Recipe for 10

Roasted Sweet potatoes

500 g sweet potatoes

Aluminum Foil

1. Rinse with water the sweet potatoes

2. Wrap them with aluminum foil

3. Put them into the oven to be roasted from 60 to 100 ºC for about 40 minutes 4. Peel the sweet potatoes to get the pulp after they cooled down

Roasted Pumpkin

1. Rinse with water the pumpkin

2. Cut it into halves

3. Put it into the oven to be roasted at 180 ºC for about 45-50 minutes

4. Peel the pumkin to get the pulp after it cooled down and remove the seeds

Mixed Pulp

500 g sweet potatoes pulp

500 g pumpkin pulp

1 kg white sugar

4 pcs egg yolks

1 teaspoon of cinnamon

1. Smash both pulps

2. Put the mixed pulp into a fine mesh strainer. Leave it straining all night long

3. Add the sugar, and the egg yolks to the dough 4. Put the dough into a pan and stir for 15 minutes

5. Add the lemon zest, the grinded and crashed almonds and the cinnamon to the

dough

6. Put the final dough into a clay pot, a tray or any container

7. Decorate it with the whole almonds and pine nuts already roasted in a frying pan

8. Put the container into the oven at 150 ºC until it is golden

Mona de Pasqua Easter Cake

Recipe for 10

75 ml oil

125 ml water

200 ml milk

25 g compressed yeast

125 g sugar

1 vanilled sugar sachet

2 pcs eggs (120 g)

10 pcs boiled eggs

550 g strong flour

5 g salt

1. Dissolve the dried compressed yeast in the water and sugar 2. If air bubbles appear, add the rest of sugar, one egg, oil, flour and salt

3. Cover the dough with a cloth

4. Leave the dough aside till it doubles its volume

5. Make the ‘Monas’ shapes you prefer: animals, instruments. Put a boiled egg

into the Mona and cover it with stripes of dough (simulating mouths, nests,

boxes,..) 6. Paint the ‘Monas’ with a beaten egg and decorate it with colourful toppings 7. Heat the oven to 180 ºC and leave it for 10 minutes

8. The boiled egg it is usually painted in assorted colours using natural colourants

Culinary trip Through Europe in Valencia 03.04.2017 – 07.04.2017

Many thanks for all students from Austria, Estonia, Finland and Spain for giving

their time and effort to join these project days in Valencia. You did your best

during these days by putting yourselves to share dishes and all the experiences

with the greatest teamwork ever.

Also, we are very grateful for teachers and coordinators responsible to make this

happen with all partners. Danke Heinz, Aität Enna, Kiitos Jorma! Special thanks

to KM Günther Prommer, „ der Vater“ for this project.

The aim for meeting in Valencia was `How to prepare Traditional Cuisine with

Healthy Background considering allergies´ Many thanks for Laura Guillem for

her interesting conference. We would also like to thank some people contrib-

uting not only to this training activity such as the nutritionists from the company

Comensanas and all the staff from Instituto INTER for their cooperation.

Hope that this partnership will be the first of a kind in the line of great co-op-

eration projects for the future.

Danke - Aitäh - Gracias – Kiito

Finland, North Ka-

relia

North Karelia is a European

meeting point of eastern and

western cultures and religions.

The local food culture is based on influences from east and west made from

the treasures of the forests and lakes. There are about 2,000 lakes and two

thirds of the area is covered by forest.

North Karelia is a place where the Finnish national epic, the Kalevala, was cre-

ated and it continues to be a source of inspiration of many. Koli National Park,

the official Finnish National Land-

scape is one of the most famous

nature attractions in Finland.

Sokerisuolattua siikaa Sugar salted whitefish

Recipes for 10

Sugar salted whitefish

500 g whitefish file

100 g sugar

100 g salt

1. Mix salt and sugar.

2. Set the whitefish in the mixture

and let it rest for 1 hour.

3. Rinse with cold water.

Whey sauce

100 g butter whey

100 g cream

100 g crème fraiche

100 g fish stock

1. Warm whey, cream and fish

stock.

2. Put in the blender and add crème

fraiche, season with salt and sieve.

3. Add some butter if it is necessary.

Dill oil

1 pack dill

oil

1. Blanch dill two minutes and then

put dills in ice water.

2. After that dry with paper and put

in the blender with regular oil.

3. Mix with the blender until tem-

perature has risen almost 60 de-

grees.

4. Put the mixture in a bowl and

cool with ice.

Salted egg yolk

5 pcs egg

300 g sugar

200 g salt

1. Mix sugar and salt.

2. Put the mixture I a large bowl.

3. Make some small pots at the mixture.

4. Separate egg whites and yolk and put egg yolks to the sugar salt pots.

5. Cover all of egg yolks with sugar-salt mixture.

6. Dry yolks in the oven at 50 degrees, 12 hours.

7. After that rinse all yolks and dry another 12 hours.

Villisikapatè

Wild boar pâté

Recipes for 10

Dough

112 g lard

150 ml water

salt & sugar

312 g durum flour

1. Melt lard, cool it and add water,

then boil the mixture.

2. Mix flour and spices.

3. Add the boiling lard and water

mixture into the flour.

4. Knead carefully.

5. Cover the dough with clinging

film and let it cool down in a

fridge for at least one hour.

Paté

250 g Wild boar

salt

sugar

black pepper

thyme & garlic

1. Use a meat grinder and add salt,

pepper and sugar.

2. Roll the dough into flat plates.

3. Put the dough into a pâté casse-

role.

4. Cover the casserole with ground

meat and seal with the dough.

Seal the seams with egg.

5. Cook in the oven in 175 c until

the pâté is 68c.

Chanterelle caramel

500 g chanterelle

500 g cream

1. Put the ingredients in a casserole.

2. Boil until the cream is caramel-

ized.

3. Mix on a blender and season with

salt.

Pickled vegetables

200 g romanescu

200 g broccoli

1 dl sugar

2 dl apple vinegar

3 dl water

1. Boil the ingredients until the

sugar melts.

2. Cool it down.

3. Pour onto the vegetables.

4. Put in the fridge over night.

Prässättyä lampaanniskaa

Over cook lamb

Recipes for 10

Over cook lamb

2 kg Lamb neck

water

bay leaf

salt & pepper

1. Put the meat into an oven casserole,

add the seasonings.

2. Cover the meat with water.

3. Cover with baking paper.

4. Cook in an oven in 87c overnight.

5. Rip the meat into small pieces while

warm.

6. Cover a loaf pan with clinging film

and place the meat into the pan under

a press. Let it cool down overnight.

7. Cut the cold meat into pieces.

8. Before serving heat the surface in a

pan with seasoned butter and then

heat in the oven.

Cranberry puree

1 kg cranberries

salt

sugar

1. Boil the cranberries.

2. Put in a blender.

3. Pass it through the strainer,

4. Add salt and sugar.

Potato foam

500 g floury potatoes

5 dl full milk

salt

1. Boil the potatoes.

2. Add warm milk.

3. Put it into siphon.

4. Add two carbon dioxide cartridges.

5. Serve.

Red wine sauce

2 shallots

1 beetroot

1 garlic

fresh thyme

3 dl red wine

mushrooms

3 dl lamb sauce

salt & pepper

bay leaves

1. Fry the vegetables.

2. Add the lamb sauce, wine and vegeta-

bles.

3. Reduce into half.

4. Strain the sauce.

5. Brighten with butter.

6. Check the flavor and thicken with

flour if needed.

Porofilettä

Reindeer sirloin 55 0C

Recipes for 10

Reindeer sirloin 55 0C

1,5 kg reindeer sirloin

salt, thyme, garlic

spruce sheets

butter

salt

1. Put meat in the vacuum bag and

add thyme, garlic and spruce

sheets.

2. Close bags and cook with circula-

tor 60 degrees until meat temper-

ature is 54 degrees.

3. Before service, cook on the frying

pan and make pretty brown col-

our on top of the meat. Season

Celeriac puree

500 g celeriac

cream

salt

1. Roast celeriac in the oven.

2. Put in the blender with cream.

3. Season with salt.

Game sauce

100 g meat

5 pcs juniper berry

rosemary

4 dl reindeer stock

2 dl red wine

6 tsp honey

1 dl black currant

2 tsp balsamico vinegar

whole black pepper

1 butter

1. Cook meat, onion, spices until

onion color is golden brown.

2. Add honey, wine and vinegar and

boil until half is left.

3. Add currants and reindeer stock

and cook 10 minutes.

4. Sieve.

Mustikkaa ja sitruunaa

Blueberries and Limoncello

Recipes for 10

Blueberries and Limoncello

800 g blueberries

5 dl Limoncello

sugar

1. Boil Limoncello quickly.

2. Add blueberries into warm stock.

3. Let it rest overnight.

Lemon yogurt

150 g yogurt

1 lemon peel and juice

1 gelatin

sugar & vanilla sugar

1. Mix the ingredients.

2. Put in a fridge.

Blueberry sauce

300 g blueberries

water

sugar

1. Boil the blueberries with sugar.

2. Squeeze through a sieve.

3. Check the flavor.

Rye biscuit

300 g rye flour

200 g butter

175 g sugar

1. Mix the ingredients. 2. Roll the dough into thin circles. 3. Put the biscuit on a baking tray. 4. Cook in 180c for 5 - 6 minutes. 5. Let it cool.

Lemon caviar

100 g lemon juice

1 gelatin

1. Put the gelatin in cold water for 15

minutes.

2. Warm up a small amount of lemon

juice and add gelatin.

3. Mix the ingredients.

4. Let it cool down.

5. Add small drops into cold oil with a

syringe.

Blueberry meringue

120 g egg yolk

120 g sugar

120 g powdered sugar

dried blueberries

1. Whisk the egg yolk and sugar into

foam.

2. Add powdered sugar in three parts

and whisk until the foam is hard.

3. Spread onto a baking tray.

4. Sprinkle with dried blueberries.

5. Dry in the oven in 80 °C

aparperia kolmella tapaa

Rhubarb trio

Recipes for 10

Rhubarb porridge

1,5 l rhubarb juice

120 g sugar

165 g semolina

1. Add all in the saucepan and cook

90 min.

2. Whisk.

Caramel Anglaise

250 g sugar

75 g water

5 dl warm cream

5 dl milk

240 egg yolks

1 g salt

vanilla seeds

1. Cook sugar and water until 200

degrees.

2. Add warm cream and whisk.

3. Add vanilla seeds, milk, egg yolks,

salt and cooked until temperature

is 82 degrees.

4. Cool immediately.

5. Service: 125g porridge base and

100g caramel Anglaise.

6. Put in the soda siphon and add

two gas bullets.

7. Keep it warm!

Marinated rhubarb

500 g rhubarb

rosemary

sugar cinnamon

water

1. Clean rhubarb and make pieces.

2. Put in the vacuum bag with sugar,

water, cinnamon, rosemary.

3. Cook in the circulator 5 min 65

degrees. Cool with ice!

Spruce ice cream

5 dl double cream

5 dl full milk

100 g sugar

100 g glucose

200 g egg yolk

2 pcs vanilla

spruce twigs

1. Vacuum twigs with milk, cream

and vanilla.

2. Cook in a circulator 70C / 45

min.

3. Whisk the yolks and sugar into a

white foam.

4. Combine the foam and cream

milk and cook in a circulator in 82

degrees for 45 min. Cool.

5. Freeze it in a pacojet tray for 24

hours.

Culinary trip Through Europe in Joensuu 02. – 8.5.2017

Many thanks for all students from Austria, Estonia, Spain and Finland for giv-

ing their time and effort to join these project days in Joensuu. You made these

days by putting yourselves to share and greate dishes and all the experiences

with the gratest teamwork you can hope.

Also, we are very grateful for teachers and coordinators responsible to make

this happen with all partners. Danke Heinz and Karl, Aität Enna and Heli,

Gracias Jaume and Jesus! Special thanks to KM Günther Prommer, „ der Va-

ter“ for this project.

The aim for meeting in Joensuu was the Modern Cooking Technology and

Methods. Many thanks for Metos Development Manager Janne Tirkkonen for

his tempting lesson and material.

Hope that this cooperation will be the first of a kind in the line of great co-op-

eration projects for the future.

Danke - Aitäh - Gracias – Kiitos

Estonia

Estonia is situated in the Baltic region of Northern Europe. It is bordered by

the Gulf of Finland in the North, by the Baltic Sea in the west, by Latvia in the

south and by the Russian Federation in the east.

The capital and the largest city of Estonia is Tallinn. The territory of Estonia

45,227 km2 and the population 1, 3 million.

Our school is situated in Haapsalu, which is a small summer resort town on the

western coast with the population just about 10000 people. Haapsalu is a nice

quiet town, famous for its curative sea mud, warm seawater and the legend of

the White Lady. During the summer it holds a lot of summer festivals and con-

certs, the most well-known are the blues festival the August Blues and the Days

of the White Lady.

THREE-COURSE OLD ESTONIAN MEAL STARTER: Barley flour-curd scone with egg-herb butter (for 15 people)

The scones 2 baking-trays 500 g of curd 1 l of milk 2 eggs 4 tsp of salt 200 g of butter 600 g of barley flour 240 g of wheat flour 3 tsp of baking powder Sprinkle with 100 g sunflower seeds

How to cook: Melt the butter. Mix the flours and baking powder. Beat the eggs. Mix the curd, milk, salt and sugar into the beaten eggs. Add the melted butter and flours with baking powder. Pour the batter on the baking-tray (GN-container) covered with baking-paper and sprinkle with sunflower seeds. Bake in the oven at 180° 15-20 minutes. Check the readiness of the scone by inserting a wooden match in the centre of the batter. It does not stick to the match when it is well cooked. Serve with the herb butter

Herb butter 400 g of room warm butter 100 ml of olive oil 3 boiled eggs 1 pot of herbs (dill or chive or parsley) Salt

How to cook: Boil the eggs. Cool and grate with a bigger grater. Chop the herbs. Mix the room temperature warm butter with the olive oil into smooth mass, add the herbs, eggs and salt. Stir thoroughly.

TRADITIONAL ESTONIAN PARTY MENUS

Ham roll on the toasted black bread (30 pieces)

Ingredients: 15 slices of black bread Cream cheese Lettuce leaves 15 slices of ham 300 g of cheese 70 g of mayonnaise 2 gloves of garlic

How to cook: Black bread: Cut the bread slices into round shapes. Put them on the baking tray, covered with a baking paper. Brush them slightly with oil and bake in the oven for 6 minutes with 200°C. Let them cool, spread the cream cheese on each slice and cover with the lettuce leaf. Filling: Grate the cheese and the garlic with a smaller grater (to get smaller pieces) and mix it with the mayonnaise. Roll the slices of ham and fill them with the cheese-garlic-mayonnaise mix. Garnish with cornichons (small pickles).

Devilled eggs (Filled eggs) (30 pieces)

Ingredients: Eggs: For garnish: 50g of butter Cucumber 12 eggs Cranberries 50 g of mayonnaise, Salt

Cooking: Boil the eggs for 10 minutes, after taking them off; cool them down in a cold water. Peel the eggs, cut them carefully lengthwise into 2 halves and separate the egg yolk from the white. Cut a thin slice from the bottom of the egg white, so they will stand better on the tray. Put the egg yolks, butter (room temperature) and mayonnaise into the blender and whip, if it feels too thick add more may-onnaise. Put the mixture into the piping bag and fill the egg whites. Garnish with cucumbers and cranberries.

Roasted pork chop with wild mushroom sauce, potato-swede casserole and stewed cabbage (for 15 people)

Ingredients Pork: Sauce: 3 kg of pork neck chop 1litre of 35% fresh cream Black pepper, salt 400 g of wild mushrooms Flour Mustard Dried herbs 30 g of butter Salt, pepper

Casserole

1.4 kg of potatoes 1.4 kg of swede 200 ml of 35% cream Salt, pepper Parsley Cabbage: 800 g of cabbage 100 g of onions 200 g of apples 40 g of butter Salt

How to cook: Pork chops: Mix salt, pepper and herbs with the flour. Coat the chops from both sides in flavoured flour. Fry the chops on the pan-frying on both sides in a hot fat. Lie the fried chops in a big oven dish with high edges. Cover the dish with foil and roast with 150° for about 45 minutes until the meat is almost soft.

Sauce: Heat the butter on the pan and add the mushrooms. Fry as long as the liquid is gone. Add the cream and boil until it thickens. Flavour with mustard, salt and pepper.

Casserole: Wash and peel the potatoes and the swede. Chop the parsley. Cut them into thin slices by using the mandolin slicer. Season with salt and pepper. Lay up the slices into a GN dish and sprinkle the chopped parsley between the layers. Brush the layers with cream, cover the dish with foil and cook in the oven for 45 minutes at 180°.

Cabbage: Cut the cabbage, onion and apple into thin strips. Melt the butter in the pot, add the vegetables and cook with a low heat. When cooking, cover the pot with baking paper. Season with salt.

Beetroot salad

800 g boiled beetroot cut into smaller pieces

Marinade: 6 dl of water and 6 Tbsp. of apple vinegar (or 2 Tbsp. of ordinary vinegar), 2 Tbsp. of cumin, 4 Tbsp. of sugar, 2 laurel-leaves, 6 grains of allspice, pepper, clove and 1 tsp of salt

How to cook: Boil the marinade of vinegar and spices, let it cool, drain it and pour all over the beetroot pieces. Let it sit for some time.

Bread sponge with curd and prune mousse and Old Tal-linn sauce (for 15 people)

Ingredients Sponge: 10 eggs 50 g of wheat flour 200 g of black bread crumbs 200 g of sugar Cream: 400 ml of 35% fresh cream 750 g of curd The juice and rind of lemons 160 g of sugar, 100 g of sugar 250 g of prunes 300 ml of Old Tallinn liqueur (Vana Tallinn) Sauce: 200 g of cranberries, 100 g of sugar, apple juice for soaking

How to cook: Sponge: Separate the egg yolks from the egg whites. Whip the whites into a thick foam. Whip the egg yolks with sugar and fold lightly into the foamed egg whites. Sieve the flour and the breadcrumbs into the foam fold mixture lightly. Spread the foam on the baking tray, covered with baking paper. The foam has to be about 2,5 cm high. Bake the batter at 200° C for 5-7 minutes until it is golden. Take from the oven and cool it down. Mousse: Boil the Old Tallinn liqueur with sugar and prunes until the alcohol has evaporated and the mixture has become slightly syrupy. Drain the prunes out of the mixture and leave the liquid for the sauce. Puree the prunes and mix it with curd and sugar. Whip the cream and mix it lightly into the curd. Sauce: Cook the cranberries until they are soft, puree and mash through the sieve Serving: Cut the round shapes from the cooled sponge. Soak with the juice and put some mousse on it. Place one cut round sponge covered with mousse, top with another cut round sponge covered with mousse and sprinkle with the sauce.

Fish-potato burgers (Western Estonia), sour cream sauce with cucumbers and beetroot salad (for 15 persons)

Burgers 600 g of boiled potatoes 4 eggs 2 Tbsp. of sour cream 2 small onions 2 tsp of sugar 6 Tbsp. of wheat flour 200 g of salted herring 600 g of fresh salmon Fresh dill, Oil for frying

How to cook: Peel the potatoes and onions. Grate the potatoes with a bigger grater. Cube the herring and the salmon (without the skin) into small cubes. Mix the potatoes together with eggs, sour cream, chopped dill and the small fish cubes. Add the sugar and the flour. Let it sit for 15 minutes. Shape mixture into individual burg-ers. Fry the burgers about 2 minutes on both sides. If needed, lay the burgers out on a baking-tray and bake them at 200 ° for about 5 minutes.

Sour cream sauce with cucumbers 2 dl of sour cream 0.5 dl of mayonnaise 2 pickles (or cucumber) 2 boiled eggs Chopped dill Salt How to cook: Boil the eggs, then cool and peel them and chop or grate with a bigger grater. Chop the pickles (or the cucumber) into very small cubes (0.3 cm). Mix the sour cream and mayonnaise, add the pickles (or cucumber) and chopped dill. Season with salt.

Oven baked apples with vanilla sauce (for 15 people)

Vanilla sauce 1.5 l of milk 2 tsp of vanilla paste 6 egg yolks 100 g of sugar 2 Tbsp. of corn starch Salt

How to cook: Heat the milk to boiling; add the vanilla paste and a bit of salt. Beat the egg yolks with sugar and corn-starch. Add 2 ladlesful of hot milk and stir. Pour the egg mixture into the hot milk and let it simmer at a low temperature until it gets thicker. Cool it down on the ice dish, stirring lightly.

Oven-baked Apples 2 kg of apples – cut into halves and take out the seeds. Spread the dish with the butter, sprinkle with breadcrumbs. Set the apples into the dish, the cut side up and brush with melted butter. Sprinkle with sugar-cinnamon mix. Bake in the oven at 180 ° until the apples are ready.

Culinary trip Through Europe in Haapsalu 23. – 27.10.2017

Many thanks to all the students from Austria, Spain, Finland and Estonia for

giving their time and effort to join these project days in Haapsalu. You were

great with preparing and creating the dishes and made a great teamwork, lots of

new friends, useful skills and nice memories. In addition, we are very grateful

for the teachers and coordinators who were responsible to make this happen.

The aim of the meeting in Haapsalu was to introduce the old Estonian food and

nowadays-traditional party menu.

We believe that working in this project heads us all into the co-operation ideas

for the future between our schools and the students.

Thank you all for participating.

Danke - Aitäh - Gracias – Kiito

Coordinator of Erasmus+ “Culinary trip through Europe”:

Dipl.-Päd. HEINZ STEIDORFER, BEd

Warmbad Villach, Fachberufsschule für Tourismus

JAANA RAJAVUORI

Riveria, North Karelia Education and Training Consortium, PKKY

HELI HEIMO

Haapsalu Vocational Education and Training Centre

JESUS FRANCISCO SANCHIS GASPAR

Instituto Inter

This project has been funded with support from the European Commission.

This publication reflects the views only of the author, and the Commission

cannot be able be held responsible for any use which may be made of the in-

formation contained therein.